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A question about a recipe: Sausage and Kale Dinner Tart

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I have a question about the recipe "Sausage and Kale Dinner Tart" from My Pantry Shelf. Lightening up the crust

asked by meganvt01 about 2 years ago
6 answers 902 views
1f596ae9-f36c-4022-8b52-0c8583fd70b0--meg_b_f52
added about 2 years ago

My question didn't really get posted - I adore this tart but as a regular staple i'd prefer less butter or I'd like to make the crust more healthy. I can handle the whole wheat sub but what about the butter? Can I make any other adjustments to make it a bit more healthy? Thanks!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 2 years ago

Would you be willing to lose the crust altogether? You could adapt the recipe much like a crustless quiche -- experimenting with adding more eggs and some breadcrumbs. I'm interested, too, in what other people have to say.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 2 years ago

You could also go with a yeasted crust. Deborah Madison has one in her book Vegetarian Cooking for Everyone. You could google yeasted tart dough if frittata style isn't appealing.

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HalfPint

HalfPint is a trusted home cook.

added about 2 years ago

How about using several layers of phyllo, brushed with a little melted butter? There is still butter (or you can use a good olive oil), but it's not as much as the tart crust.

67da29df-0253-44dd-98a1-250b49e519a4--hilary_sp1
added about 2 years ago

I have a kale and quinoa quiche recipe, no crust. Just add sausage and use the cheeses of your choice. http://food52.com/recipes...

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added about 2 years ago

This piecrust recipe is surprisingly good, but I am not sure if it would work with whole wheat flour. I bet half oil, half butter with half white, half ww work well.
http://food52.com/recipes...